Instructions

Combine flax seeds with warm water and set aside.In a large bowl (I use my stand mixer) combine flours, cornmeal, yeast, salt and xanthan gum.In a separate bowl combine liquid ingredients with the flax egg and sweetener

Add to the dry ingredients and mix well with a spoon or heavy duty stand mixer

(If you aren’t using a machine you may need to use your hands.)Cover with a cloth and allow to sit in a warm spot for 2 hours.The dough can be used immediately, though I’ve found it is much easier to deal with cold

Refrigerated for 5 days or freeze for up to three weeks

If frozen, defrost in the refrigerator overnight prior to using.When you are ready to cook, preheat oven to 425 and roll out on a parchment lined pizza peel (the back of a large cookie sheet works too)

The dough is going to be moist and not have the pliability that a wheat crust would have

Add a little flour if you need to keep it from sticking to your rolling pin and roll out to 1/8 inch thick